Gearing up for the Ducks Unlimited Dinner - Station 48

Saturday, April 10, 2010

To be ready to serve the dinner at 7:00 in the evening the Auxiliary kitchen crew has to start the preparation work in the middle of the afternoon. The dough has to be rolled, then cut into pieces then transferred into the chicken broth to finally become a real dumpling. While the dumplings are being processed, the oyster batter is being mixed and prepared. Once the oyster batter is prepared the frying process can begin. The total count was that 20 gallons of oysters would be needed to feed the 360 hungry people here this evening. The frying started at around 5 o'clock and continued up to 7pm before they were all done.

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